Imitation cream cheese spread containing polyunsaturated fat



United States Pate 3,397,994 IMITATION CREAM CHEESE SPREAD CONTAIN- INGPOLYUNSATURATED FAT Gilbert D. Elenbogen, Skokie, and Morris Baron,Chicago, Ill., assignors to Vitamins, Inc., Chicago, 111., a corporationof Illinois No Drawing. Continuation-impart of application Ser. No.275,214, Apr. 24, 1963. This application Sept. 16, 1964, Ser. No.397,037

9 Claims. (Cl. 99-116) ABSTRACT OF THE DISCLOSURE A dietary spreadresembling cream cheese containing 15 to 40% of fat which is high inpolyunsaturation, to 13% phosphoprotein solids, and water. The spread ismade by homogenizing the fats, the phosphoprotein, and the water at 160F. A lactic acid producing culture is added and allowed to incubateuntil about pH 4.6 is achieved. The mixture is heated to about 165 F.,where upon a vegetable gum is added and the mixture again ishomogenized.

This is a continuation-in-part of application Ser. No. 275,214, filedApr. 24, 1963, by Gilbert D. Elenbogen and Morris Baron, now abandoned.

This invention relates to new, edible, cream cheese spreads having anincreased ratio of polyunsaturated fats to saturated fats, and methodsfor preparing the same.

Recently, certain medical investigators have emphasized the need forreducing the blood serum cholesterol level in humans, primarily thosepersons having heart conditions or most susceptible to such a condition.It has been suggested that there is a correlation between high levels ofserum cholesterol and the incidence of atherosclerosis. Further, somereports have indicated that relatively high levels of hydrogenated fatsare also a factor in the increase of serum cholesterol.

It is known that polyunsaturated fats, such as those containing linoleicacid, lower the serum cholesterol levels in humans, whereas saturatedfats, such as fats more saturated than oleic acid, raise the cholesterollevel in humans. Moreover, it is well known that animal fats aregenerally relatively high in saturated fats, while vegetable oils aregenerally relatively high in unsaturated fats. Consequently, dairyproducts (e.g., butter) are primarily composed of saturated fats,whereas margarine producers aware of the cholesterol problem haveattempted to increase the ratio of polyunsaturated fats to saturatedfats by the replacement of animal fats with vegetable fats. The successof this substitution is evidenced, for example, in US. Patent No.2,955,039, wherein a ratio of approximately 1.5 parts of unsaturatedfats to 1 part of saturated fats has been produced. Slightly higherratios have been reported for other food products; however, these higherratio products have not had desirable physical characteristics, e.g.,being a solid product.

Up to the time of the present invention, no spread was known where thepolyunsaturated fat to saturated fat ratio has exceeded much above about1-211. The reason for this is that polyunsaturated fats, e.g., corn oil,are liquid at room temperature and solid products are diflicult toobtain using such fats. Therefore, a compromise has been made betweenthe physician and heart disease patient who, on one hand, favor a lowcholesterol level product, and manufacturers who, on the other, havefound it economically impractical to produce a spread having a highratio of polyunsaturated fats to saturated fats.

We have been able to solve the problems mentioned above by producing animitation cream spread whose 3,397,994 Patented Aug. 20, 1968 salientfeature is its ratio of polyunsaturated fat to saturated fat which fallsin the range of 3:1 to 9:1 with the total fat content in the spreadamounting to about 15% by weight to about 40% by weight. Additionally,the taste of the new spread is extremely appealing and pleasing to theaverage consumer, since no trace of vegetable oil can be observed. Also,contrary to many of the artificial spreads used today, the fats presentin our spread have not been chemically or artificially hydrogenated.Hydrogenation has been criticized in certain reports of medicalclinicians. Further, we have been able to produce this new spread in arelatively economical manner.

With our imitation cream cheese manufacturers can easily produce anumber of commercial dips not presently available on the markets, thusproviding an additional variety of food not heretofore available forheart disease patients. Moreover, our imitation cheese can be used inmaking commercial cream cheese cakes and products not previouslysuitable for heart patients. In our emulsified non-hydrogenated ediblespread the ultimate weight of the spread contains about 15-40% total fatby weight and is essentially free of cholesterol with the ratio ofpolyunsaturated to saturated fats being in a range from about 3:1 to9:1. Further, the spread contains, based on the ultimate weight of thespread, about 01-20% by weight of a stabilizing vegetable gum, about513% by weight, preferably about 710% by weight, of phosphoproteinsolids from the group consisting of casein, alkali caseinate and non-fatmilk solids, about 0.55% by weight of lactic acid producing culture,with the rest of the ultimate weight substantially comprising water inthe range of about 40-70'%. The spread resembles cream cheese and isuniformly spreadible having a smooth taste and texture. It issubstantially homogeneous at room and refrigerator temperatures and doesnot separate into phases.

To make the spread, the fat content is thoroughly intermixed with thephosphoprotein solids, the mixing being carried out at about 160 F.,after which it is homogenized in a conventional dairy homogenizer in therange of about 1000 to 2500 p.s.i. and preferably about 2500 p.s.i.Lactic acid producing culture is added, after which the composition isincubated in a range of about 65 to 78 F. and advisedly in the range ofabout 70 to 73 F. for about 14 hours or until an acidity of 0.70 or a pHin the range of 4.4 to 4.8 is reached.

Following incubation, the product is heated in the range of to F. andadvisedly 120 F. for about 20 minutes and then unwanted liquids aredrained. A control is run on the product and if the fat content is toolow, fat can be added or if the fat content is too high, it can belowered by the addition of water.

The product is then heated to make it fluid and to pasteurize it, theheating being done by raising the temperature to about F. at which pointa 30 minute timed pasteurization period is initiated. Continued heatingof the product in this period brings the temperature in the range of-175 F. and preferably about F. A gum stabilizer, mold inhibitorpreservative, antioxidant, emulsifier, vitamin, or the like can be addedduring this period.

Following pasteurization, the product is again homogenized at a pressurein the range of about 1000 p.s.i. to 2500 p.s.i and advisedly about 2500p.s.i. after which the finished product can be placed in containers.

Example I The preparation of 200 pounds of our cream cheese spreadhaving a total fat content of about 34% can be effected using thefollowing ingredients:

66 pounds corn oil 60 gallons of milk products (skim milk, condensedmilk or whole milk) having 2 pounds of butter fat and 10% of the milkproducts being non fat milk solids 36 X 10 units vitamin A (U.S.P.)

4x10 units vitamin D (U.S.P.)

11,000 mg. tocopheral, vitamin E 1 gallon lactic acid producing starterculture (Streptococcus lactis) 45 grams mono and diglyceride emulsifier45 grams locust bean gum 9 grams NDGA (i.e. nordihydrognaiaretic acid)16 oz. sorbic acid 24 oz. salt cc. diacetyl (i.e. dimethyl ketone) .75cc. rennet In the manufature of the spread a solution containing 60gallons of milk products is prepared so that 2.0 pounds of butter fatand 10% non fat milk solids are present. The corn oil and vitamins A, Dand E are added with the mixture being stirred and heated to about 160F. where it is homogenized in a conventional dairy homogenizer atpreferably 2500 p.s.i. although the homogenization can be accomplishedin the range of 1000 to 2500 p.s.i. Subsequently, the lactic acidproducing culture is added along with about .75 cc. rennet, the rennetbeing optional, serving to facilitate coagulation. The composition isthen incubated at about 72 F. for about 14 hours or until acidity is0.70 or pH is 4.6. Following incubation the composition is heated in therange of 110 to 140 F., and preferably 120 F., for about minutes todestroy the culture after which the composition is placed in cheese bagsand allowed to drain unwanted liquids, i.e. Whey.

A control is run on the product at this stage of the process toascertain if the proper fat content is present at which time fat can beadded to the product if necessary or the fat content lowered by additionof water.

The product, which is in a semi-solid state, is then heated to place itin a fluid condition and to pasteurize it, this being accomplished byheating the product to about 145 F. at which point a minutepasteurization period is measured. Continued heating of the productbrings the temperature in the range of about 160-175 F., preferably 170F. During this time period the locust bean gum, NDGA, salt, sorbic acid,diacetyl and emulsifier can be added. At the end of the pasteurizationperiod, the composition is again homogenized in a dairy homogenizer at apressure in the range of about 1000 to 2500 p.s.i. and preferably 2500p.s.i. The finished product can then be placed in appropriate containersby conventional container-filling equipment.

Example II In preparing 200 pounds of our spread having a total fatcontent of 20%, the following ingredients can be utilized:

39 pounds corn oil 60 gallons of milk products (skim milk, condensedmilk or whole milk) having one pound of butter fat and 10% of the milkproducts being non fat milk solids 36x10 units vitamin A (U.S.P.) 4X10units vitamin D (U.S.P.)

11,000 mg. tocopheral, vitamin E 1 gallon lactic acid producing starterculture 45 grams mono and diglyceride emulsifier 45 grams locust beangum 9 grams NDGA (i.e. nordihydrognaiaretic acid) 16 oz. sorbic acid 24oz. salt 5 cc. diacetyl (i.e. dimethyl ketone) .75 cc. rennet Theprocedure for manufacturing this spread having a 20% total fat contentis the same as that utilized in making the product disclosed in ExampleI.

4 Example HI The ingredients and procedure for manufacturing the spreadare the same as employed in the above examples with the exception thatthe 60 gallons of milk products will be replaced with a 60 gallonaqueous mixture with about 5% of the mixture being either casein oralkali caseinate.

Further, in this example, when a product having a total fat content of34% is desired, 68 pounds of corn oil can be added or, if desired, 66pounds of corn oil can be added with 2 pounds of butter fat being mixedinto the product at the time the mold inhibitor preservatives, gum,antioxidant and the like are added. Similarly, if a product having a 20%total fat content is desired, then 40 pounds of corn oil can be added,or, if desired, 39 pounds of corn oil can be added and 1 pound of butterfat can be added along with the gum, preservatives, antioxidants and thelike.

It is understood that while corn oil was used in the above examples,sesame oil, cottonseed oil, saffiower or wheat germ oil, or variouscombinations thereof, could equally be used, depending only upon thedegree of fat and unsaturation, stability and flavor desired. Forexample, in the above compositions, a different flavoring could beprovided by the substitution of about 1.36 pounds of butter fat andabout 66.6 pounds of a suitable vegetable oil for the 68 pounds of cornoil. For increased smoothness of the spread, the corn oil content couldbe varied using about 66.6 pounds of corn oil and about 1.36 pounds ofcoconut oil.

Moreover, the stabilizing vegetable gum set forth above can be replacedwith gum arabic, gum tragacanth, guar gum or any other suitable gumstabilizer or mixtures thereof.

If desired, when highly unsaturated oils are used, e.g., safiiower oil,an antioxidant such as BHA, i.e., butylated hydroxyanisole, or BHT,i.e., butylated hydroxytoluene, but preferably NDGA is used in amountsof about .01% by weight of the oil or such amount as is needed topreserve the product against oxidation.

Additionally, aside from the vitamins indicated in the examples othersuitable vitamins can be added.

Gelatin may be added to secure certain desired consistencies.

Coloring of the spread can be accomplished by the addition of anatto-tumeric blend or carotene.

Finally, other mold inhibitor preservatives such as sodium benzoate orsodium propionate in amounts of about 0.1% of the ultimate weight can beused, if desired, instead of sorbic acid.

In the above examples, the pH value of 4.6 was indicated as a preferablevalue. The pH value is advisably anywhere within the range of about 4.4to 4.8.

For large commercial batches of spread, the Water could be drained bymeans of a conventional clarifier as opposed to cheese bags.

The preferable range specified in the above examples for incubation is70 to 73 F., however an operative range of 65 to 78 F. could beemployed.

The results of the compositions set forth above have been to provide anemulsified non-hydrogenated edible spread resembling cream cheese thatis uniformly spreadable, has a smooth texture and taste and issubstantially homogeneous at room and refrigerator temperatures.Additionally, the spread will not separate into phases and isessentially free of cholesterol, while having a fat content ratio ofpolyunsaturated to saturated fats of about 3:1 to 9:1.

The foregoing detailed description has been given for clearness ofunderstanding only, and no unnecessary limitations should be understoodtherefrom, as modifications will be obvious to those skilled in the art.

What is claimed is:

1. An emulsified non-hydrogenated edible spread resembling cream cheesethat is uniformly spreadible, has a smooth texture and taste and issubstantially homogeneous at room and refrigerator temperatures, doesnot separate into phases, is essentially free of cholesterol and has afat content having a ratio of polyunsaturated fats to saturated fats ofabout 3:1 to 9:1 parts by weight, the ultimate weight of said spreadcontaining about 15-40% total fat by weight, about 0.1 to 2.0% by weightof a stabilizing vegetable gum, about 513% by weight of phosphoproteinsolids from the group consisting of casein, alkali caseinate and non-fatmilk solids, a small amount of a heat inactivated lactic acid producingculture, and substantially 40- 70% water.

2. A spread in accordance with claim 1 having a preservative.

3. A spread in accordance with claim 1 having an antioxidant.

4. A spread in accordance with claim 1 wherein said total fat content i20%.

5. A spread in accordance with claim 1 wherein said total fat content is34% 6. A spread in accordance with claim 1 wherein said amount of heatinactivated lactic acid producing culture being from about 0.5% to about5.0% by weight.

7. A method of preparing an emulsified product resembling cream cheese,that is uniformly spreadible, has a smooth texture and is substantiallyhomogeneous at both room and refrigerator temperatures, which does notseparate into phases, and which has only a trace of cholesterol, saidcream cheese containing from about 15 to about 40 percent by weight offats, said fats having a ratio of polyunsaturated fats to saturated fatsof between about 3:1 to 9:1, said method including the steps of:

forming a mixture, at a temperature of about 160 F., of said fat, about5 to about 13 percent by weight of phosphoprotein solids from the groupconsisting of casein, alkali caseinate and non-fat milk solids, and fromabout 40 to about 70 percent water; homogenizing said mixture at apressure in the range of from about 1000 to about 2500 p.s.i.; adding asmall amount of lactic acid-producing culture to said mixture;incubating said mixture until a pH of about 4.4 to

about 4.8 is achieved;

6 heating said incubated mixture to a temperature between about 160 and175 F.;

adding between about 0.1 to about 2.0 percent by weight of stabilizingvegetable gum; and

homogenizing said mixture containing gum at a pressure in the range ofabout 1000 to about 2500 p.s.i.

8. The method as described in claim 7, which includes the step ofheating said mixture to from about F. to about F. for about 20 minutesafter the pH of about 4.4 to 4.8 is achieved, in order to inactivate thelactic acid-producing culture.

9. The method as described in claim 7, which includes the step ofpasteurizing said mixture by raising the temperature to about F. forabout 30 minutes, after the step of inactivating the lacticacid-producing culture.

References Cited UNITED STATES PATENTS 1,403,405 1/ 1922 Habbema 99-631,676,138 7/1928 Epstein 99-63 2,892,721 6/1959 Nelson 99-115 X3,003,882 10/1961 Peat 99-136 3,025,165 3/1962 Metzger 99-59 3,189,4646/ 1965 Heinemann 99-116 3,278,313 10/1966 Rhodes 99-116 3,232,7682/1966 Van Wieren et a1. 99-162 3,310,406 3/1967 Webster 99-117 X OTHERREFERENCES Jacobs, M. B.: The Chemical Analysis of Foods and FoodProducts, 3rd ed, 1958, Van Nostrand Co., N.Y., pages 323-324.

Whittier, E. 0., et al.: Byproducts From Milk, Reinhold PublishingCorp., N.Y., 1959, pages 136138.

Sanders, G. P.: Cheese Varieties and Descriptions, US. Department ofAgriculture, Agr. Hand Book N. 54, December 1953, pages 34 to 36.

Manual For Dairy Manufacturing Short Courses, Dairy ManufacturingDivision, Pennsylvania State University. Kurtz Bros., Clearfield, Pa.,1956 (pages 81-83).

ALVIN E. TANENHOLTZ, Primary Examiner.

D. NAFF, Assistant Examiner.

